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Welcome, and you found the right place for the answers to all your questions. I'm in the Steel Creek area.

Thank you that is what I was looking for. I have seen them removable in pictures but haven't been able to find the parts to do so

So 86 people have read this and 0 comments wow.

I'm trying to collect everything I need for a new brew keggle and have seen people use about everything. My question is I'm building a keggle and I would like to install a thermometer in the side. I have seen people use the 2" all the way to the 6 or 8" thermometers. But I have also seen...

I really like the lids you found, nice job.

Thanks for the comments guys, this is really helping me make my decisions. I now know that I am going to use all flare fittings where I can (Thanks agrazela) and you also confirmed what I was thinking about everything being stainless. You are the first person that has suggested to use as long...

Thanks for your response, I guess was expecting a few more responses, on the types of lines most people use. Also I'm a little overwhelmed by all of the different options on connections. I know that some people use the winged nuts and the shanks, or the hex nuts, and some people change them...

I have been reading a lot about this and I actually already have a chest freezer that I was planning on building a Keezer out of, but I may go in another direction temporarily . I have several questions but first is if you were going to set up a system to build off of, such as 1 or 2 kegs for...

I have no plan to cut the side, I'm only talking about one side of the top.

I am looking for ideas on building a Coffin style keezer with a tower, but also with storage access for bottled beer without having to open the whole top. Maybe just accessing one side for the beer bottles. Please share pics if you have done this. Thanks

Does the oxi clean remove the beer smell?

How do you guys clean your fermentation buckets? I've been washing them with soap and water after fermentation is over, and then before I use them again I use Star San before adding the wort. I am on my 7th or 8th batch now and have noticed that my bucket has a pretty strong beer smell to it...

Well guys I didn't want to be one of those guys that ask a question and then not post the results. So I cheated a little from what I originally said I was going to do by not allowing the Irish Red to carbonate for 10 days. I was brewing a Seeing Dubbel Belgian Ale and I decided to chill one...

Thanks guys I'm going to leave it alone and keep my fingers crossed for another 8 days and I will let you know what happens

All that it says is Windsor Yeast. When you say sooner do you mean open before 2 weeks or at the 2 week mark? I usually leave them at room temperature for 10 days before chilling.

Well I know you guys get tired of seeing these threads, but I don't know where else to turn. This is my 4 batch and this is the first time I have seen my beer look like this after fermenting for 3 weeks in a primary. I already bottled it on Sunday, but as you can tell I took a pic because...

Not trying to hijack lefty96's thread but I have a very similar thing going on with an Irish Red recipe I brewed on Sat. Very active on Sunday but almost nothing on Monday and little to nothing going on today. My question is I usually leave my brew in the fermenter for 3 weeks without touching...

Thanks guys. I have been just putting beer in the fridge as needed and not storing it in there. I will now add more to my as needed shelf.:D

Ok I have in my opinion been successful in brewing, fermenting, and bottling 3 brews so far. All of the beer has been very tasty, but my last brew which was a German Weizenbier that I filtered with a paint strainer and used a homemade hops spider all in an attempt to have a cleaner, clearer...

I am new a brewing also and have my 3rd brew ready for bottling tomorrow, and I am already making plans for my 4th brew an Irish Red. One of the things that I read early on before my first brew was to keep a journal. So on my first brew I documented what I thought was important, and now that I...